Description
A simple and flavorful budget sheet pan meal with chicken thighs, root veggies, and bold seasonings, perfect for a healthy and affordable weeknight dinner.
Ingredients
4 bone-in, skin-on chicken thighs
3 medium Yukon Gold potatoes, quartered
2 large carrots, peeled and sliced
1 bell pepper, sliced
1 red onion, cut into wedges
3 tablespoons olive oil
1 tablespoon smoked paprika
2 teaspoons garlic powder
1 teaspoon dried oregano
Salt and pepper to taste
Zest of one lemon
Instructions
Preheat oven to 425ºF and line a baking sheet with parchment.
Toss chopped vegetables with 1.5 tablespoons olive oil and half the seasonings.
Spread veggies on the tray evenly.
Rub chicken thighs with remaining oil and seasoning, then place on the tray.
Sprinkle lemon zest on top.
Bake for 40 minutes or until chicken reaches internal temp of 165ºF.
Serve hot, garnished with herbs if desired.
Notes
Swap chicken for tofu for a plant-based version.
Use any root vegetables in place of potatoes and carrots.
Add chickpeas for extra protein.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Sheet Pan Roasting
- Cuisine: American
Nutrition
- Calories: 390
- Fat: 23g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 145mg
Keywords: budget sheet pan, chicken sheet pan, affordable weeknight meals, roasted chicken thighs, meal prep sheet pan